Best Ever Cinnamon Rolls


Okay, so this is officially the longest post I think I’ve ever done. It’s taken a few days for this one and I’ve been thinking of what I’d put in these Cinnamon Rolls for a long time . I’ve been wanting to create my own cinnamon roll recipe for months and yesterday I finally decided it was time. So, let me explain a few things. The first batch I made was delicious but I knew it could be just a bit better. It was flavorful, tender, moist, fluffy. Basically it had nearly everything I could ever ask for from a cinnamon roll, except they just weren’t big and grand enough. So today I woke up bright and early and made a second batch, and in my opinion, perfected them. Words nearly can’t describe the goodness of these cinnamon rolls. I have never sunk my teeth into a cinnamon roll so good. I’m sorry, I know that sounds SO bragish but it is true. This is what I work for. These are why I love my job. I get to wake up and create something delicious, then slowly savor every last little bite of it and then share it with everyone so you can try it too.

Following I’ve posted both recipes, the first batch and the second batch. The ones you’re going to want to try are Best Ever Cinnamon Rolls but maybe down the road you will want a smaller version and you could try the Second Best Ever Cinnamon Rolls. Hopefully soon I will be posting those in portable cupcake form because I tested and they fit perfectly in cupcake liners. Just to let you know, the majority of the pictures are from batch 1 (2nd Best) and the birds eye view shots of the cinnamon rolls are batch 2 (Best Ever). The 1st batch made a prettier roll I thought, just not quite as amazing as the 2nd batch. I hope you love these melt in your mouth Cinnamon Rolls as much as I do. Be sure to try a fresh one warm out of the oven (rather than letting it cool for hours). Enjoy!

Oh and about all the “secret ingredients” don’t leave any of them out. They all work together, one ingredient complimenting the other. The cocoa isn’t noticeable it just excites the flavor of these rolls. The cornstarch helps give them amazing texture. The use of two oils, butter and vegetable oil, creates a fluffy roll while giving them that rich buttery flavor. The vanilla extract, I think every cinnamon roll recipe needs it =). The nutmeg, aren’t cinnamon and nutmeg just made to go together? The combo of yeast and baking powder, a friend gave me a cinnamon roll recipe once that did this and I thought it was genius, so I adapted that method. The heavy cream in the icing, its where the creamy and fluffy comes in to the icing. This may seem like a random recipe but it all comes together wonderfully to create these…


Best Ever Cinnamon Rolls

Yield: 12 Large Rolls


  • 2/3 cup whole milk
  • 1/4 cup butter , cold and diced into cubes
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg , at room temperature
  • 1 large egg yolk , at room temperature
  • 3 3/4 cups bread flour , divided
  • 1 1/2 Tbsp cornstarch
  • 3/4 tsp baking powder
  • 3/4 cup packed light-brown sugar
  • 4 tsp ground cinnamon
  • 1 tsp cocoa powder
  • 1/4 tsp ground nutmeg
  • 1/3 cup butter , melted
  • 1 recipe Cream Cheese Icing , recipe follows

Cream Cheese Icing

  • 6 oz . 1/3 Less Fat Cream Cheese (aka Nuefchatel Cheese, regular Cream Cheese works too)
  • 6 Tbsp butter , softened
  • 2 1/4 cups powdered sugar
  • 1 1/2 - 2 Tbsp heavy cream or sour cream
  • 1/2 tsp vanilla extract


  1. In a medium saucepan combine whole milk and 1/4 cup diced butter. Heat mixture over medium heat until butter melts, stirring frequently. Remove from heat and stir in buttermilk and vegetable oil (this should bring mixture down to 105-110 degrees, if not allow mixture to cool to 105-110 degrees). Pour milk mixture into the bowl of an electric stand mixer and using whisk attachment, stir in yeast. Allow mixture to rest 5 minutes, then add 1/2 cup granulated sugar, salt, vanilla, egg and egg yolk. Stir mixture until blended. Switch mixer to a hook attachment, then add 3 1/2 cups of the bread flour and knead mixture on low speed until smooth and elastic, about 5 minutes (dough will be sticky). Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size about 1 1/2 - 2 hours.
  2. In a small mixing bowl, using a fork, whisk together 3/4 cup light-brown sugar, cinnamon, cocoa powder and nutmeg, set aside. In a separate mixing bowl, whisk together remaining 1/4 cup bread flour, cornstarch and baking powder. Pour flour mixture over risen dough and return to stand mixer and knead mixture, using the hook attachment, until smooth and elastic (resist the urge to add more flour, dough should be slightly sticky). Roll dough out on a lightly floured surface to a 16 x 12 inch rectangle. Using the back of a spoon, spread 1/3 cup melted butter evenly over dough. Sprinkle brown sugar mixture over melted butter, coming within a 1/2 inch of all edges, and spread into an even layer. Starting on the 16 inch side, roll dough up snugly to opposite end. Cut dough into 12 equal pieces (its easiest to cut in half, then cut halves into halves, then cut those halves into thirds). Arrange rolls in a buttered 13 x 9 inch baking dish, then cover dish with plastic wrap and allow to rise until doubled in size about 1 hour.
  3. Preheat oven to 350 degrees (you can do this during the last 10 minutes of rising). Bake rolls in preheated oven for 23 - 26 minutes until golden brown. Remove from oven, allow to cool 5 - 10 minutes then cut rolls and spread generously with Cream Cheese Icing. Serve warm. Store in an airtight container and rewarm in microwave if desired.

Cream Cheese Icing

  1. In a large mixing bowl, using an electric hand mixer, whip together cream cheese and butter until fluffy, about 1 minute. Add in heavy cream, vanilla extract and powdered sugar and whip mixture until smooth and fluffy, about 1 minute.

Yes, I will have one tea cup full of frosting please =)…

2nd Best Cinnamon Rolls
Yields 12 rolls

1/2 cup whole milk
3 Tbsp butter
1/4 cup buttermilk
3 Tbsp vegetable oil
1 1/2 tsp active dry yeast
1/3 cup granulated sugar
1 tsp salt
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 1/2 cups bread flour, divided
1 Tbsp cornstarch
1/2 tsp baking powder

2/3 cup packed light-brown sugar
1 Tbsp ground cinnamon
3/4 tsp cocoa powder
1/4 tsp ground nutmeg
1/4 cup butter, melted

1 recipe Cream Cheese Frosting, recipe follows

Add milk and 3 Tbsp butter to a medium saucepan and heat over medium heat, stirring frequently, until butter has melted (if milk begins to bubble remove from heat and stir until butter melts). Remove from heat and stir in buttermilk and vegetable oil. Pour milk mixture into an electric stand mixer and using whisk attachment, whisk mixture until cooled to 105-110 degrees. Stir in yeast and allow to rest 5 minutes. Whisk in granulated sugar, salt, egg and vanilla. Add 2 1/4 cups bread flour to mixture and using a hook attachment, knead mixture until it’s smooth and elastic (dough will be sticky). Cover bowl with plastic wrap and allow dough to rest until doubled in size about 1 1/2 – 2 hours.
In a small mixing bowl, whisk together light-brown sugar, cinnamon, cocoa powder and nutmeg, set aside. In a separate small mixing bowl, whisk together remaining 1/4 cup bread flour, 1 Tbsp cornstarch and baking powder. Pour flour mixture over risen dough and return to electric stand mixer, then using dough hook, knead mixture until smooth and elastic. Roll dough out on a lightly floured surface, to a 16 x 12 inch rectangle. Using the back of a spoon, evenly spread 1/4 cup melted butter over dough, then sprinkle brown sugar mixture evenly over melted butter and spread into an even layer. Starting on the 16 inch side, roll dough snugly to opposite end. Cut dough into 12 equal pieces and arrange rolls in a buttered 13 x 9 inch baking dish. Cover dish with plastic wrap and allow rolls to rise until doubled in size about 1 hour.
Preheat oven to 350 degrees. Bake rolls in preheated oven for 20-23 minutes until golden. Remove from oven and allow rolls to cool about 5-10 minutes then spread Cream Cheese Icing over Cinnamon Rolls. Serve warm.

Cream Cheese Icing

4 oz 1/3 Less Fat Cream Cheese (regular would work too)
1/4 cup butter, softened
1 Tbsp heavy cream (could be substituted with half and half)
1/2 tsp vanilla extract
1 1/2 cups powdered sugar

In a large mixing bowl, using an electric hand mixer, whip together cream cheese and butter until fluffy, about 1 minute. Add in heavy cream, vanilla extract and powdered sugar and whip mixture until smooth and fluffy, about 1 minute.

Recipe Source: Cooking Classy


  • The Cooking Actress: That is so amazing that you can just make up such a wonderful recipe! These cinnamon rolls look like perfection! July 18, 2012 at 6:39pm Reply

  • Jaclyn: Thanks, that’s so nice of you to say! I hope I’m able to do something in the kitchen =)I’ve spent like half my life watching food network and basically I always read cookbooks/mags instead of reading fiction books and such. Sometimes things don’t always turn out how I like but that’s part of the fun is experimenting.
    I hope you do get a chance to make these soon I can’t get enough of them. Thanks for your comment! July 18, 2012 at 9:02pm Reply

  • Patricia @ ButterYum: Oh my – I shouldn’t be reading this blog late at night. Now I’m going to dream about cinnamon rolls ;). July 18, 2012 at 10:08pm Reply

  • Chung-Ah | Damn Delicious: I’ll definitely be trying both recipes! And I seriously cannot wait for the cupcake version! July 18, 2012 at 11:12pm Reply

  • Ashley @ Wishes & Dishes: These are seriously making me drool! Yumm-o! July 19, 2012 at 12:25am Reply

  • Emily: Theses look delicious! I’ve had a cinnamon roll craving lately and need a good recipe. Lovely photos, as always! July 19, 2012 at 5:53am Reply

  • Jaclyn: Thanks everyone for the comments and thanks Emily for the compliment =)! July 19, 2012 at 6:53am Reply

  • Ana y Blanca: That would be a lovely way to start the day! July 19, 2012 at 12:00pm Reply

  • Queenie Helenie: Oh, Jackie! First of all your gorgeous pictures are giving me apoplexy (?). I can almost smell and taste these cinnamon rolls right off the site. I have never attempted something so complex, But I would surely like these for breakfast this weekend. I am literally drooling thinking about this. BUT WAIT, I can easily make the Cinnamon Mug Cake in 3 minutes! Hooray!!!!! July 19, 2012 at 2:27pm Reply

  • Hi, I’m Janet!: Jaclyn, my grandmother made the best ever cinnamon buns! Unfortunately we never had the chance to write down her recipe. I have tried everyone I can find with no luck. Can’t wait to try these. They have a lot to live up to… but I’ve got my fingers crossed! :) July 20, 2012 at 3:02pm Reply

  • Michelle C: definitely trying these! Everyone in the family (except my 3 y/o daughter) LOVES cinnamon rolls. so so good.

    Michelle July 21, 2012 at 7:59pm Reply

  • Chiropractor St Charles: Yum— I love cinnamon rolls!!!! July 23, 2012 at 1:09pm Reply

  • Blythe Loeffelbein: Just made with a friend. They are delicious. But I had a few difficulties making them. If you don’t mind, I have a few pieces of advice for all those who want to make them.
    When rolling out, I found that the dough was sticky and thick. So roll out as far as you can (you can stretch it with your hands)and then go ahead and apply butter to top and bottom of dough. Then try to roll again. It works wonders. Also, after you coat the butter with the cinnamon/sugar mix, I suggest putting MORE butter on top of that, so that they don’t unroll when you put them in the pan. You could also try putting tooth picks through the open part on the side to keep them closed until after they’re cooked. Then just remove.

    But I have to say that they were the most delicious cinnamon rolls I have ever tasted. In my life. Period. Good job!! December 1, 2012 at 9:20pm Reply

  • Meghan: These look and sound amazing! Just wondering if you can make them and let them rest overnight in fridge? December 21, 2012 at 11:58pm Reply

    • Jaclyn: You could do the first rise, then refrigerate, then do the second rise. Hope that helps! December 24, 2012 at 3:35pm Reply

  • Celia: I’m thinking of these for Christmas morning. Is there a point in the recipe that I can make the night before? I’d love to have the 2nd rise in the am and bake while presents are being opened. December 24, 2012 at 7:53am Reply

    • Jaclyn: I would say do the rise then roll and shape and transfer to baking sheet cover chill, then remove the next morning allow the second rise (which will take longer since they are cold) and bake as directed. Merry Christmas! December 24, 2012 at 1:39pm Reply

  • mona: My son loves cinnamon rolls and i tried so many recipes this one is the best ,very light and delicious ,and the icing is so good ,l advice every one to try it ,thank you jaclyn . December 25, 2012 at 9:46am Reply

    • Jaclyn: I’m so glad to hear that! Thanks for your comment! Merry Christmas!! December 25, 2012 at 10:21am Reply

  • Jennifer: I just made these today on a whim because they looked so tasty! I don’t bake…ever, and they still turned out amazing! Great recipe, super easy to follow and very thorough. Thanks! March 26, 2013 at 6:32pm Reply

    • Jaclyn: You’re welcome Jennifer, so glad they turned out amazing for you! Thanks for your comment! March 26, 2013 at 8:21pm Reply

  • Brooke: Poop I thought the second one was the right recipe since they were the second obes you made darn it! I should have read the name better 2nd best not #2 best oh well they got turned into 2nd best Caramel apple rolls anyway they are rising in the fridge and baking in the morning I will let you know how the fridge over night rise works out:-) November 14, 2013 at 11:53pm Reply

  • Jelena: If only you know what “resist the urge to add more flour” did to my mental health… my dough was so sticky that rolling it out was impossible.
    I should have just gone with my gut and added more damned flour… December 3, 2013 at 11:49am Reply

  • Danae: I probably shouldn’t even ask this, but first whole milk absolutely necessary? Because I don’t have it on hand very often..also, could you make the dough in a bread machine? February 23, 2014 at 5:53pm Reply

    • Jaclyn: I think any other milk would be fine, I just wouldn’t use skim. And yes I think it should work in the bread machine. I hope you love them Danae! February 25, 2014 at 11:27pm Reply

  • Valerie: Ok so I’ve been using the recipe for cinnamon rolls and they’re always great. Every time. It’s amazing. March 12, 2015 at 5:44pm Reply

    • Jaclyn: I’m so happy to hear that Valerie! Thanks so much for letting me know! March 15, 2015 at 1:34pm Reply

  • Heather: What is the difference between the two recepies on this page? I love cinnamon rolls and am trying to figure out which is better! March 30, 2015 at 4:56pm Reply

    • Jaclyn: The first ones are bigger and have a little more flavor. It is random that I shared two recipes :). April 26, 2015 at 12:18am Reply

  • Imelda: Hi.. I think you should do vlogging in you tube, that would be awesome :) I really want to try your recipe but in my country we’re mostly using instant yeast rather than active dry yeast so it’s little difficult to get one here. I’ll try your recipe once i could find it in local stores. May 6, 2015 at 4:14am Reply

    • Jaclyn: That’s so kind of you Imelda! I hope you can find the yeast! May 11, 2015 at 4:08pm Reply

  • Nicole: Jaclyn, would I be able to make the dough ahead of time (say one day or overnight) and refrigerate the dough before putting cinnamon and butter on it or should I make it all at once and refrigerate in rolls for overnight/day? February 8, 2016 at 2:04pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d